Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace
Malolactic fermentation (MLF) is a biological process of deacidification of wines that may also help to increase the microbiological stability of the product and to enhance its sensorial attributes, in particular its aromatic profile.MLF can occur spontaneously due to the presence of indigenous bacteria in the environment of fermented beverages suc